Crosby's Kitchen & CocktailBeer

With juniper berries, ginger and lime.

Faster, Bigger, Better, Bolder (Gradually, Quietly, Steadily) is a collaborative brew that we worked on with our bocce ball loving friends Sam Calagione and the Dogfish Head team. It is an homage to the contrasting lifestyle views of American excess set against the more humble and traditional ways of Japan. Brewed with kumquats and our own seven spice schichimi togarashi blend along with sake yeast, this is an excessive beer brewed with tradition in mind.

Our Fat Porter (6.7% ABV) pours dark brown with a tan mocha head. It is a well-balanced American porter with faint coffee and milk chocolate flavors and a lingering slightly smoky taste. Local honey and chocolate rye help to accentuate the maltiness. We call it Fat Porter for its full body and hefty alcohol content, but the creamy mouth feel leaves a satisfying and mellow aftertaste that makes you want a gulp and not just a sip.

A rich, full bodied Barley Wine with a wonderfully warming character from the malts & dark brown sugars. Held to the light, its burgundy color is fitting for a bigger beer that has aromatics that hint of the oak, the whiskey, the somewhat sweet nature, and molasses that makes this beer truly unique. The non-barrel-aged version of this beer took Silver in the 2009 US Open Beer Championships. Using Stranahan’s Whiskey barrels, we aged this beer for 6 months to impart a small amount of oak tannins and the whiskey character that combine to elevate this beer beyond its original entry into this world. Excellent to enjoy now and cellerable for years. 34 IBU

Feral One is a blend of Sour Opal, SLOAmbic, Agrestic and Lil’ Mikkel, all aged for an extended period in American and French oak barrels. Only 500 cases of 375ml bottles were produced.

As a finished beer, XVII is dark, rich and complex. The lead beers of the blend are Bravo, a lean and oak-forward imperial brown ale and Stickee Monkee, a huge brown sugar infused barley wine. These beers are beautiful on their own but together they bring rich molasses drenched oak flavors and cinnamon glazed almond aromas lifted by high alcohol. In the middle of the blend are our two favorite stouts, Parabola and Velvet Merkin, working in concert to provide a dusty cocoa mocha aroma and bitter dark chocolate flavors. Somehow together in this blend I am reminded of Bourbon-soaked chocolate chip cookie dough! Double DBA makes the blend again this year, bringing its signature vanilla-infused crème brulée flavor. Helldorado, our blonde barley wine, helps to bring balance with its honey notes and light leather nuances. Like last year, a dash of Wookey Jack made the cut bringing with it some fresh hop notes derived from bold Citra and Amarillo creating even more interesting complexity. All together I find XVII to be full of soft chocolate and warm spice perfectly balanced by toasted coconut, bourbon barrel notes and smooth creamy malt mellowness. The finished blend is unfiltered and unfined, so there will be a small amount of sediment in the bottom of the bottle. XVII is best enjoyed poured carefully into a half-filled brandy snifter or red wine glass. Allow it to warm to 55F to fully enjoy the pleasing and complex aromas. It takes a while, but as this beer sits and breathes in the glass, more rich chocolate and spice character is revealed as the ethereal spirit characters dissipate - so take your time. If you wait to open your bottle later, store it in a cool dark place. I suspect that this beer will age well and change favorably for years to come. It was an absolute pleasure in the making and I truly hope you enjoy our eighth oak-aged blend. The journey continues and it’s just as fun and exciting now as it was back in 1996. Thank you so much for spending a little time with us!

Single Hop IPA, brewed with oats. This level was hopped entirely with Nelson Sauvin… One of our most favorite (and pungent) New Zealand hop varietals. Will you make it to the SECOND LEVEL?

Fistful of Hops is our quarterly series of four IPAs, each with the same malt base. We balance that base against a seasonal “fistful of hops” - each time a different variety. Our initial release contains Pacifica and Zythos hops, which provide flavors of orange, tangerine, and grapefruit. 73 IBU

Red ale brewed for the holiday season with specialty malts to achieve a beautiful deep red hue and the aromas of fresh baked bread, caramel, and stone fruits. Steeped with ginger root and orange peel.

To commemorate the one year anniversary of East End Brewing, I’d like to express my Gratitude with this limited release, bottle conditioned Barleywine-Style Ale. Brewed in the American tradition, this beer is big enough to imporve with a few years of cellar aging and large enough to enjoy with a GOOD FRIEND. 2005 batch: Red wax with crow/raven 2006 batch: Orange wax with chickadee 2007 batch: Yellow wax with goldfinch 2008 batch: Green wax 2009 batch: Blue wax 2010 batch: Indigo wax

Pours cloudy straw in color with moderate notes of orange peel, coriander and hints of vanilla. Flavor has upfront citrus with coriander notes that lead into lemon/lime like notes and finishes with citrus and flowers. 18 IBU

This West Coast IPA was made to be a session IPA. It is very light gold in color with an intensely hopped nose. It has a high citrus hop flavor with a dry crisp aftertaste. If you like the DRIPA and want to last longer, try the Fluffer...

Belgian style quad aged in rum barrels.